Roasted Red Pepper Soup

Demuths Cookery School

This soup is a vivid red color and looks lovely served with a swirl of dairy-free cream or yogurt. It’s especially nice on a rainy day or anytime you need to add some brightness to a meal.

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Ingredients

1 large onion
1 bulb of garlic – cut in half through the middle
3 tbsp olive oil
6 large red peppers
2 bay leaves
2 tsp ground cumin
1 to 2 tsps brown sugar
1⁄2 tsp chili flakes or 1 red chili, de-seeded and finely chopped (optional)
2 cups vegetable stock
1/2 lemon, add juice to taste
Topping: A handful of chopped parsley and a spoonful of vegan plain yoghurt

This soup is a vivid red color and looks lovely served with a swirl of dairy-free cream or yogurt. It’s especially nice on a rainy day or anytime you need to add some brightness to a meal.

Preparation

Serves 8

Method

Preheat the oven to 350F
Halve and de-seed the peppers. Rub them with a little olive oil and place on a baking tray with the halved garlic and roast for 40 minutes, or until the peppers are wrinkly and blackened.
Place the cooked peppers in a bowl and cover with cling film to trap the heat and help release the skin. When cool peel off the skins.
Peel and dice the onion. Fry the onion, cumin seeds, and bay leaves in olive oil for 15 minutes until the onion is translucent, add the garlic, the peeled peppers, the salt, sugar, and chili.
Add the stock and bring to the boil. Simmer with a lid on for 5 minutes.
Remove the bay leaves and blend the soup until it is smooth. Add more lemon juice, sugar, and salt to taste.
To serve, sprinkle the top with generous amounts of parsley and top with a spoonful of dairy-free yogurt.

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